Overview

• This year marks two decades since Gruber created the Hugo at his San Zeno bar in Naturns, South Tyrol, in 2005.
• The original recipe calls for 15 cl of Prosecco, 2 cl of lemon balm syrup and a splash of sparkling mineral water, garnished with mint leaves and a slice of lemon.
• Without a patent, Gruber has not received royalties despite the cocktail’s ubiquity in bars across Europe and beyond.
• The drink has inspired countless spin-offs, including elderflower, strawberry and Rosé versions as well as non-alcoholic takes.
• Gruber’s experiment with canned, pre-mixed Hugos proved unsatisfactory, reinforcing that the cocktail is best enjoyed freshly prepared.